menu

modern regional Italian dishes with nothing to hide

OLIVES & NUTS

12

Castelvetrano olives and smoked almond praline

MUSHROOM TOAST

14

Mushroom duxelles, ricotta, fresh black truffle, chives, toasted sourdough focaccia

BRUSCHETTA

14

Heirloom tomato, fresh basil, confit garlic, toasted sourdough focaccia, Modena balsamic

PROSCIUTTO DE PARMA

22

Aged 24 months and thinly sliced, shaved melon, basil oil, Modena balsamic

TRUFFLE PARMESAN FRITES

15

Truffle aioli, Parmigiano Reggiano, fine herbs, fresh black truffle

BEEF CARPACCIO

24

North Country beef, preserved lemon vinaigrette, crispy capers, baby greens, Parmigiano Reggiano

ARANCINI

14

Crispy saffron risotto stuffed with fresh mozzarella, spicy arrabiata dipping sauce

BURATTA

28

Heirloom tomato, pistachio pesto, parsley, Espelette pepper

POLPETTA AL FORNO

18

Forno-roasted meatballs, DOP tomato, Parmigiano Reggiano, basil chips, arugula, single-origin olive oil

SCALLOP CRUDO

26

Limoncello-lime leaf sorbet, white soy, spiralized radish, chives, puffed rice

ROMAINE HEART CAESAR

20

Romaine wedges, toasted sourdough, Parmigiano Reggiano, double-smoked L’OCA Bacon, citrus, anchovy caper dressing

PANZANELLA SALAD

24

Heirloom tomatoes, cucumber, red onion, sourdough crouton, basil, tomato coulis, shaved fennel